Page 2 Advertisements Column 2

Alexandra Herald and Central Otago Gazette, Issue 386, 1 October 1903, Page 2

JELLIEDJVTEAU 73MEQUIBED:One knuckle of Teat (€%> two or.ions, six cloves, fix papperffifr cores, one bay leaf, one blade of mace, Bait and pepper to taste, half a teaspoonfnl of allspice (ground), one gill of vinegar. Wipe the knuckle with a clean clotb, dipped in boiling water; cut it up into pieces, put it into a pan with two quarts of cold water, bring it slowly to the boil, skim it, then let it simmer gently for two hours. Peel and slice the onion, add it and mace, bay-leaf, cloves, peppercorns, and allspice; put on the lid, and let it simmer one hour lenger. Then take out the knuckle, remove the bones carefully, and put the meat iu a < qaare mould. Boil the liquor with the ha off the pan till rodused to one quart or less, strain it, add the vinegar, ard salt and pepper to taste; then pour it over the meat, and leave till cold. Then turn it out carefully. Garnish it with parsley and slices of lemon, CUP CUSTAEDS. Bequirtd t One quart of milk, four eggs, quarter of a nutmeg, quarter of a pound of castor uigar,